Spanakopita Recipe

Spanakopita

from Modern Greek by Andy Harris

Ingredients:

1 package commercial filo pastry

Melted butter or olive oil to brush on the filo

For the Filling:

2 pounds fresh spinach, washed, trimmed and roughly chopped

8 green onions, including green stems, finely chopped

4 tablespoons finely chopped fresh dill

12 ounces feta cheese, crumbled

2 eggs, beaten

Salt

Freshly ground black pepper

1 tablespoon olive oil

This and many other wonderful recipes may be found in Andy Harris'
Modern Greek from Chronicle Books

Spinach pie is the universal snack in Greece, bought at bakeries and snack shops everywhere. These pies are often eaten on the run on the way to work or to stem mid-morning hunger before lunch, which is usually taken late in most parts of the country.

TO PREPARE THE FILLING:

Blanch the spinach in boiling water, drain thoroughly, remove to a bowl and allow to cool. Add all the other ingredients and combine well.

TO ASSEMBLE THE PIE:

Preheat the oven to 350°F. Unwrap the filo pastry on a flat surface and cover with a damp tea towel. Lightly oil a 12-inch square baking dish. Place half the filo sheets in the bottom of the dish, brushing each sheet with the melted butter as it is added. Add all the filling and then spread the remaining filo sheets on top, brushing each one with the melted butter. Sprinkle a little water on top to prevent the filo from burning. Bake for 40 to 45 minutes or until the top is golden brown. Eat either hot or cold.